Brown Butter Chocolate Chunk Cookies

On my way home from work today, I had a craving for Chocolate Chunk Cookies. But, being me, I decided I wanted to tweak my favorite recipe. I experimented using melted brown butter (yes, I will tell you how to make brown butter!) instead of creaming softened butter the traditional way.

Two rules when making this recipe: 1) Use high-quality semi-sweet & bittersweet chocolates 2) Do not burn the brown butter!! 🙂 This recipe requires a little effort, but it is worth it! The result of these cookies are very similar to your traditional Chocolate Chunk Cookies, but you also get a delicious toasty, almost nutty flavor as well. The recipe is measured in weight, but if you go to this website, it can easily be converted:  http://southernfood.about.com/library/info/blconv.htm

This is an example of high quality chocolate

This is the recipe:

7 oz: Brown Butter, cooled

5 oz: Granulated Sugar

3.2 oz: Brown Sugar

5 grams: Salt

3 grams: Baking Soda

3 oz: Eggs

4 grams: Vanilla Extract

12 oz: Flour

12 oz: Semi-sweet & Bittersweet Chocolate Chunks


1) Brown the butter. To do this, put the butter in a small sauce pot. On the stove top, heat over medium until the butter just changes to a golden color. This takes about eight minutes. The butter will start to bubble up, but then quickly stop after a minute or two. Swirl the pan frequently, and you will notice brown specks on the bottom of the pan-this is a beautiful thing, all the flavor is coming from that. Take immediately off the heat once you see it change to a golden color. It should have a nutty aroma. Pour the brown butter into a small bowl and cool down in the refrigerator.

The color you want
Boiling butter

2) While the butter is cooling scale out the rest of the ingredients. In a large bowl, combine both sugars. In another small bowl scale out eggs and vanilla extract.

3) In a medium bowl combine dry ingredients.  Scale out the chocolate chunks.

4) Once the brown butter cools, stir it into the sugars with a wooden spoon.

5) Add in eggs and vanilla and stir.

6) Add in the dry ingredients, then the chocolate chunks and mix.

7) Refrigerate the dough for about 15 minutes.

8) Use a small ice cream scoop to portion out dough evenly. Place about an inch apart on a cookie sheet and press down dough lightly with fingers. 

9) Bake in a 350 degree oven for eight minutes. After the first eight minutes, give the cookie sheets a turn and return to the over for about 5 minutes-or until the edges are a light golden brown.

10) Immediately after the cookies come out of the oven, take them each off the hot cookie sheet and place on a cooling rack.



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